Small Birthday Cakes with Fondant

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Small Birthday Cakes with Fondant
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
312
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie312 kcal(15 %)
Protein1.93 g(2 %)
Fat9.02 g(8 %)
Carbohydrates56.21 g(37 %)
Sugar added32.84 g(131 %)
Roughage0.26 g(1 %)
Vitamin A95.34 mg(11,918 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.07 mg(9 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.07 mg(6 %)
Niacin0.07 mg(1 %)
Vitamin B₆0.01 mg(1 %)
Folate10.23 μg(3 %)
Pantothenic acid0.04 mg(1 %)
Biotin0.11 μg(0 %)
Vitamin B₁₂0.25 μg(8 %)
Vitamin C7.21 mg(8 %)
Potassium39 mg(1 %)
Calcium61.43 mg(6 %)
Magnesium1.51 mg(1 %)
Iron0.12 mg(1 %)
Iodine10 μg(5 %)
Zinc0.02 mg(0 %)
Saturated fatty acids5.19 g
Cholesterol50.14 mg

Ingredients

for
12
For the cupcakes
½ cup butter
½ cup caster sugar
½ teaspoon vanilla extract
2 eggs
1 unwaxed Orange (finely grated zest)
1 ½ cups gluten-free all purpose flour
2 teaspoons gluten-free Baking powder
cup gluten-free orange Yogurt
milk (if needed)
For the icing
2 ½ cups powdered sugar
3 tablespoons lemon juice
1 teaspoon hot water
To decorate
sugar sprinkles
Sugar flower
2 tubes colored piping icing
How healthy are the main ingredients?
YogurteggOrange
Product recommendation

Free from gluten and nuts.

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
Beat in the eggs, orange zest and vanilla.
4.
Sift in the flour and baking powder and gently fold into the mixture with the yoghurt, until well combined. Add milk if the mixture is too stiff, to give a soft dropping consistency.
5.
Spoon into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the icing: sift the icing sugar into a bowl and gradually stir in the lemon juice and water until smooth and thick.
7.
Divide the icing between small bowls and stir a few drops of food colouring into each bowl, leaving 1 bowl white.
8.
Spread the icing over the cakes.
9.
To decorate: Add dots of contrasting icing to some cakes. Decorate the remaining cakes with sugar sprinkles and flowers and piped contrasting icing.